4) Add both crushed and diced tomatoes, water, toasted cumin seed, and the remaining 1/2 teaspoon of grated ginger. Salt to taste. If you want more spicy heat, add a pinch or two of crushed red pepper as you like.

5) Bring to boil, then reduce heat and simmer for 30 to 40 minutes.

I prefer to serve it at this point, but if you like a smoother soup you can puree in a food processor and reheat it.

The cilantro garnish really adds to the flavor as well as the appearance, but it isn't absolutely necessary.

Source of recipe: This is my own creation, inspired by my local Indian restaurant's tomato shorba. I used Tarla Dalal's marvelous website for some hints on ratios of tomato to coconut to spice.